Beef Stew with Red Wine Sauce
Stews are comforting, warming and filling. This is easy to prepare, smells great while cooking and a lovely meal to serve guests. A simple salad along side completes the dinner.
Ingredients:
2 lbs grass fed flat iron steak or beef stew meat, cut into 8 pieces, then after cooked, cut into bite-sized pieces
2/3 bottle red wine (Cabernet Sauvignon works well, but anything will do)
1 large yellow onion, finely chopped
5-6 garlic cloves choppede
2 T ghee, divided
2 sprigs fresh thyme
2 bay leaves
salt and pepper to taste
5-6 shallots, cut into chunks
20 crimini mushrooms, whole
20 fresh baby carrots or carrots cut into 4-5” lengths about 1/2” wide
5 oz pancetta, chopped
1/2 cup fresh parsley
salt and pepper to taste
Here’s How:
Preheat oven to 350 unless you are using an instant pot.
Season the meat with salt and pepper and brown it with 1 T ghee or avocado oil in a large, heavy skillet that you can eventually place in the oven or use an instant pot.
Add the onions and then the garlic and saute for a few minutes.
Pour the wine over the mixture, add the fresh herbs, cover and bake for 2 hours or until tender.
While the meat is cooking, brown the pancetta in a hot skillet, add the other T of ghee and cook the shallots, then carrots and mushrooms until they are done to your liking.
When the meat is tender, remove the meat, cut into bite-sized pieces and place back in the large skillet.
Add cooked veggies, season to taste, and serve topped with fresh chopped parsley.